2011 Paul Mathew Pinot Noir
Horseshoe Bend

Winemaking Philosophy

I am committed to low input winemaking utilizing uninoculated primary fermentation and malolactic fermentation. Low input winemaking also includes gravity flow movements of wine, minimal acid adjustments, minimal SO2 additions, racking only once in barrel, no fining and no filtering when possible. This process is much slower and more time consuming but produces wine lush on the palate with seamless flavors.


Horseshoe Bend Vineyard is located on Occidental Road and was planted in 1996 in Goldridge / Sebastopol series soil from rootstock 101-14, Dijon clone 113 and cordon pruned. The vineyard is on a south facing slope farmed and planted by the owners.


Grapes came in on October 13 and were quite warm so we skipped the cold soak and started the native ferment emediately. The fermentation lasted for 7 days and the wine was pressed off on Ocober 20th. As with most of the 2011’s we had low alcohol levels with the Horseshoe Bend, only 13.3%. Because of the low alcohol the food pairings are endless, matching up exceptionally well with wild mushrooms.

Winemaker's Notes

This wine has that Horseshoe Bend silky texture and rich mouth feel we have come to expect over the years. Exotic red fruits with a red hot spicy nose make this wine one of our favorites from this vineyard. This wine should age well into 2017 and maybe beyond.